Ingredients
Scale
- 10 Guajillo dried peppers
- 6 New Mexico dried peppers
- 5 garlic cloves
- 1 large tomato
- 1/2 white onion
- 2 & 1/2 cups water
- 1/2 tbsp each: salt, ground cumin and oregano
- 1 tbsp neutral oil
Instructions
- Cut the stems off the peppers and de-seed the peppers.
- Into a saucepan over med heat, add the peppers, onion, tomato, garlic cloves and water.
- Bring to a boil, turn off heat and cover with lid for 15 mins.
- Transfer the peppers, onion, tomato, garlic cloves and 2 cups of water into the blender. Add the seasonings as well and blend until smooth.
- Into the same sauce pan over med heat, add 1 neutral oil and pour sauce through strainer. Be careful because the oil will be hot and sauce will splatter a little bit. Turn down the heat once the oil is hot.
- Bring sauce to a low simmer and add more seasonings or water if needed to thin it. Enjoy!
- Prep Time: 10
- Cook Time: 25
- Category: Vegetarian
Keywords: Enchilada sauce, dried chilies, homemade sauce, mexican food